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Bread And Butter Pudding

Whats.Cooking's picture
Ingredients
  White bread slice 6 , without crusts
  Butter 2 Ounce (60 Gram)
  Sultanas/Raisins 2 Ounce (60 Gram)
  Chopped peel 1 Tablespoon
  Sugar 3 Tablespoon
  Eggs 2 Large
  Milk 1 Pint (600 Milliliter)
  Grated nutmeg 1 Teaspoon
Directions

Spread the bread thickly with the butter and cut each slice into four fingers, squares or triangles.
Lightly butter a 1.2 litre/2 pint baking-dish and put half the bread pieces in the bottom, butter-side down.
Sprinkle the fruit over, with half the sugar.
Arrange the remaining bread on top, butter-side up, and sprinkle with the rest of the sugar.
Beat the eggs into the milk with a fork and strain over the pudding.
Top with nutmeg, freshly ground if possible, then leave the pudding to stand for at least half an hour before baking, giving it the odd prod to ensure that the milk is well absorbed.
Stand on a folded sheet of newspaper in a roasting-tin and pour in boiling water to come half way up the container.
Bake at 180°C/350°F/Gas Mark 4 for about 45-50 minutes, until the top is golden and crisp.
Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Interest: 
Everyday, Healthy
Preparation Time: 
50 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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